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Rustic Herb and Potato Broth Soup

A hearty, warming potato soup with a clear, flavorful broth base instead of cream, loaded with tender Yukon gold chunks and generous amounts of fresh parsley and chives.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: European, German
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Aromatic Base
  • 3 tbsp unsalted butter or olive oil
  • 2 large leeks white and light green parts only, sliced and washed
  • 2 medium carrots diced small
  • 2 stalks celery diced small
  • 3 cloves garlic minced
Soup Base
  • 2 lbs Yukon Gold potatoes peeled and cut into 1-inch chunks
  • 6 cups chicken or vegetable broth high quality preferred
  • 1 bay leaf dried
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper freshly cracked
To Finish
  • 0.5 cup fresh parsley finely chopped
  • 0.25 cup fresh chives snipped

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

  1. Clean the sliced leeks thoroughly in cold water to remove grit; pat dry.
  2. Melt butter in a large pot over medium heat. Add leeks, carrots, and celery. Sauté for 8-10 minutes until softened.
  3. Add minced garlic and cook for 1 minute until fragrant.
  4. Add potato chunks, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, partially cover, and simmer.
  5. Cook for 15-25 minutes until potatoes are fork-tender but still hold their shape.
  6. Remove from heat and discard the bay leaf.
  7. Stir in the generous amounts of fresh parsley and chives just before serving.

Notes

For a smoky flavor similar to German Kartoffelsuppe, render diced bacon first and use the bacon fat instead of butter to sauté the vegetables. Garnish with the crispy bacon.